White Chicken Chili.. For Those Cold Blustery Days
brrrr it’s getting cold outside!
Yesterday it went from 70 in the morning to 46 in the afternoon. Maybe winter is finally here in Texas? A bowl of soup was in order!
We had to pull up all the pepper and tomato plants before the big freeze tonight so there were plenty of jalapenos and poblanos to work with.
While my mom made a vegetable soup, I made white chicken chili! With only 250 calories per bowl, this makes a great healthy dinner or lunch.
WHITE CHICKEN CHILI
- 3 jalapenos
- 3 poblano peppers
- 2 onions
- 6 cloves garlic, minced
- 2 15 ounce cans of cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 lb of ground chicken or turkey
- 1 tablespoon cumin
- 2 teaspoons ground anaheim chili (optional)
- 1 teaspoon paprika
- 1/4 cup cilantro, chopped
- 1 tablespoon chopped oregano
- 4 scallions, thinly sliced
- juice from 2 limes
- cheddar cheese (optional)
- Coarsely chop 2 of the jalapenos, the poblano peppers and onions, and place in a food processor. Pulse 2-3 times until chopped. Don’t process two long or you’re left with itty bitty pieces.
- In a large saucepan, cook the ground chicken or turkey in a bit of olive oil. Transfer to a plate once cooked.
- Add the pepper onion mixture to the pot with the minced garlic and spices. Cook until onions start to become translucent. Transfer about 1 cup of the mixture to the food processor, with 1 cup of beans, and 1 cup of chicken broth. Process until smooth. This will add thickness to the soup.
- Pour back into the pot, and add the remaining chicken broth and beans and add back in the cooked chicken. Season with salt and pepper. Let cook about 10 minutes. Then add the cilantro, oregano, scallions, remaining jalapeno (chopped) and lime juice.
- Serve with cornbread and a sprinkling of cheese on top!
DID YOU MAKE THIS RECIPE?
I’D LOVE TO SEE WHAT YOU MADE
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